River Falls journal. [volume] (River Falls, Pierce County, Wis.) 1872-2019, 1887-08-25

| Prof. Arnold says that permanent
pastures and meadows are great insti-
buttons in the eyes of lazy and dull
men.
English dairymen are now almost
unanimous in the opinion that ground
oats are the best milk producing ration
| known.
A mich cow cannot be made good
mixer if fed like steer. The same
food which makes fat beef does not
make large milk yield.
A cow that with the same feed and
care will give eleven quarts of milk
day will make ten per cent. clear pro-
| fit over the cow that gives ten quarts
| a day.
Mary Anne, of st. Lambert, is the
| worlds champion Jersey butter COW,
| with record of thirty-four pounds for
| one week. Her owner V. Il. Fuller, of
Toronto, Canada, has refused cash
offer of $4,000 for her,
The consumption of food by dairy
stock is paid back in three fold way
milk, growth of the stock and the
value of the manure-which last often
balances the first cost OF food. 1t is in
that respect that stock raising is sup
erior to exclusive grain growing.
It should always be remembered
that a well fed COW is a different ami
NAL in many respects from thin half
starved one, and that her milk is very
much better for any and all purposes.
\ COW in poor condition will be sure
ID give poor, thin, inferior milk.
The firm of Richardson, Beebe & Co.,
of New York, have lately made several
cheeses weighing each from $500 to
5000 pounds. 1t required the milk.
night and morning, of 5000 COWS to
make one of these. They are to be
exported to England to market.
II. z. Armsby, Professor of Agricul-
tural Chemistry in the Wisconsin State
University, has accepted the position
of director of the State Agricultural
Experiment Station of Pennsylvania,
and will enter upon his new duties in
the fall.
So much suspected butter has been
forwarded to Washington for govern |
ment inspection that the chemist has |
been obliged to establish AN informed |
larry station for the west and north |
west at Chicago. New York and |
Cincinnati will also have such sta
ton.
The age of cow has much to do |
with her value as a mixer. y cow |
with her first calf never milks as well as |
with her third or fourth one, and for
dairy animal, as rule, is Improbable. |
For this reason care should be taken |
in bUying cows for the dairy to obtain |
COWS with their second or third calves, |
not with the first one.
A milking COW should not be heavy |
on the jaw, the shoulders, or the loins. |
A lean muscular jaw, broad muzZle,
widely sprung ribs and big barrel, loins
thin but broad and strong, hips prom
ineut and wide apart, thin TANKS and |
thighs, and a firm but soft skin, are all
leading characteristics. The udder |
should be large backward, and we'll for
ward, and more wide than deep. Such |
are the outstanding features most mani |
fest in good cow, according to good
authority.
BE careful to rinse, wash in tepid |
water and then scald in boiling water, |
all Your milk things-everything that |
comes in contact with milk. Then air |
thoroughly and give them a good sun |
bath, if possible, look out for every !,
crack, crevice hole, corner, faucet,
strainer. thermometer, ETC., for fer
ments in hot weather will collect in |
them in an astonishingly short space
of time. Thorough cleaning and scald-
ing alone can remove all danger from
this source.
A writer in the Farmers Budget |
says: Twenty good cows that can be
MIXED by three hands in an hour.
morning and evening, will, at the end of
the year, bring more to the farm than
any land on the farm equal in acres to
that which supplies the cows with
feed. Reckon the value of the butter, |
the calves. the skim milk for the hogs, |
and it will be found that the cows are |
the most valuable part of the farm. |
Add now to this the difference in value |
to the land, and there is large margin |
90 trnr of fha QntUg